Grilled Chicken and Raspberry Salad

Italian salad mix is a combination of romaine lettuce and radicchio. One 10-ounce bag contains about 6 cups greens.

Yield:

4 servings (serving size: 1 1/2 cups lettuce, 3 ounces chicken, and 1/4 cup raspberries)

Recipe from

Nutritional Information

Calories 190
Caloriesfromfat 0.0 %
Fat 1.8 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.7 g
Carbohydrate 15.1 g
Fiber 3.3 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 83 mg
Calcium 50 mg

Ingredients

1/4 cup balsamic vinegar
3 tablespoons raspberry fruit spread
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1 (10-ounce) package ready-to-eat Italian salad mix
1 cup raspberries
Freshly ground black pepper

Preparation

1. Prepare grill.

2. Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture. Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves. Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.

3. Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.

4. Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.

carbo rating: 12

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005